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Preparation

In a bowl stir together 1 cup Gruyère, the sour cream, the mustard, and the kirsch and spread 1 tablespoon of the mixture evenly over each bread slice. Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter. Invert the sandwiches into a large skillet, spread the tops with the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides. Transfer the sandwiches with a metal spatula to a baking sheet, sprinkling them with the remaining 2 tablespoons Gruyère, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyère is just melted.

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Recent Reviews

This was good but the hype for it was a bit much. The kirsh added noting IMHO. With a few modifications this could be great instead of just good. I'll try other Croques Monsieur recipes until I find one I love.

lola0706 from Montreal /

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I didn't have Kirsch (has anyone?) but I used dry vermouth instead. Nice flavour. Could have used more filling. Otherwise, a great sandwich.

burgundy2 from Toronto, ON /

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This was good, and quite rich as other reviews have said. I made it with homemade white bread, which added to the overall fluffy texture. ...And maybe it was the kirsch (I know there's not much in there, but I don't drink but once a year), or maybe just the generall richness of the sandwich, but it did leave me reeling a bit. I had to take a break to regain my equilibrium! Whoo! What a sandwich!